Even better than the cookies, these Snickerdoodle Blondies are buttery, soft, and with a classic signature tang, these cinnamon-sugar coated blondies may be the best way to eat Snickerdoodles yet.
I thought that it might be time for another recipe resurrection.
Though my photography skills aren’t 100% developed yet (and I suspect 100% is a goal that I’ll never actually attain), looking back on some of the photography of my older recipes makes me cringe. This Snickerdoodle Blondie recipe was one that was crafted over a year ago; a fantastic, easy recipe that perfectly replicates the taste and texture of Snickerdoodle cookies without all of the usually required dough-chilling and rolling.
Despite its incredible, true-to-cookie flavor, I’ve mostly left this recipe out of the spotlight and off of Pinterest. It doesn’t get anywhere near the attention it deserves because I’ve been fairly embarrassed by the quality of the original photography. Blurry, poorly styled and poorly focused, the original photos didn’t look nearly as appetizing as they should, and I felt that I owed a recipe this good a chance to really shine.
So, here they are presented to you again, after over a year. Hopefully, now the photographs better reflect their melt-in-your-mouth, soft, buttery crumb, the richness of the cinnamon-sugar sand, the overall pure delectability of the flavors.
A slight sprinkling of cream of tartar provides the signature Snickerdoodle tang, and a splash of milk gives these bars a cookie-like crumb.
Easy-to-make (prep time is 15 minutes or less), soft, buttery, and simply delicious, these Snickerdoodles are addictive, almost impossible to stop eating.
While my photography still has a long way to go, I feel a little bit better about sharing this recipe with the world than I did previously. (And, since I’ve mentioned it so much in this post, if you want to have a look at the original photographs for this recipe you can go here.)
Snickerdoodle Blondies
Ingredients
- 1 cup butter melted (227g)
- 2 cups granulated sugar 400 g
- 2 Tablespoon milk (30ml)
- 2 large eggs
- 2 3/4 cups all-purpose flour (345g)
- 1 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
Topping
- 2 Tablespoon sugar
- 1 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350F.
- Grease and flour (or line with parchment paper) a 13x9 pan, and set aside.
- In a large bowl, combine melted butter, sugar, and milk.
- Add in eggs, stir until combined.
- In a separate bowl, combine flour, baking powder, cream of tartar and salt.
- Stir into the butter mixture until combined.
- Pour batter into prepared 13x9 pan.
- In a small bowl, combine 2 Tablespoons sugar and 1½ teaspoons cinnamon. Sprinkle over the batter in the pan.
- Bake on 350F for 25-28 minutes.
Nutrition
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Sheri Hibbard says
Any recommendations for baking these at high altitude? Live at 5600 ft.
Sugar Spun Run says
Hi, Sheri! Unfortunately, I do not have experience baking at high altitude. Maybe someone who has experienced baking these cookies in those conditions will chime in. If you try it, please keep me posted on how they turn out. I’d love to know what adjustments you made. Happy Baking. 🙂
Sheri says
I made them as the recipe called for, edges rose but middle stayed sunk down. Hopefully someone else at altitude has made and can advise suggestions. I will do a little research and try again. Thank You!